Basil and Havarti Cheese Pinwheels

Aromatic basil leaves mix with sun-dried tomatoes and mild Danish Havarti cheese in this flavour-packed crescent appetizer. ...MORE + LESS -

1 can (235 g) Pillsbury* Crescents

2 tbsp (25 mL) drained finely chopped marinated sun-dried tomatoes

30-35 fresh basil leaves

1/2 cup (125 mL) shredded Havarti cheese

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1

Heat oven to 350°F (180°C). Spray baking sheet with non-stick cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch (30x10 cm) rectangle, firmly pressing perforations to seal.
2

Sprinkle sun-dried tomatoes over each rectangle, spreading evenly. Sprinkle each with basil and cheese.
3

Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on baking sheet.
4

Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from baking sheet. Serve warm.